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magazine 2008 11 golden turkey stock
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Make this stock recipe ahead of time and freeze it to get it out of the way. You’ll have stock on hand for weeks.
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This Thanksgiving essential can be whipped together while the turkey rests.
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Who needs pulled pork when you can have braised turkey legs? These beauties will give you a reason to cook turkey more than once a year.
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Good gravy begins with good stock. At least one day (and up to four days) before the feast, make your own rich turkey stock. For a recipe, see our Do-Ahead Turkey Stock (click for recipe); in a pinch, you can use store-bought low-salt chicken broth, but the results with homemade are incomparable.
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A flavorful bourbon-brown sugar glaze makes for a glossy turkey while separate cooking techniques for breast and legs ensures a tasty end result.
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This recipe comes from the December 1989 issue and is part of our Thanksgiving Hall of Fame series. You can prepare it either while the turkey roasts or one day ahead.
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You can use this rich stock, made from the turkey carcass, for risotto or soup over the long weekend, or freeze it for the new year.
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This recipe takes only about 15 minutes of active time (or less, if your bird is already cooked) and will change the way you think about turkey. Then again, we might be biased.
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Ditch the overcrowded oven and turn to your trusty grill—no smoker required.
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Whether you make it yourself of buy it at the supermarket, stock is a critical element of Thanksgiving gravy
Danielle Walsh
Cooking
Because who has eight hours to stand by the stove?
Rebecca Firkser
Cooking
Stock will make nearly every single dish on your table better.
Brad Leone
Cooking
That turkey wasn't cheap. Make it give you more than just its meat--make stock
Danielle Walsh
test-kitchen
Here's how to do it.
Hunter Lewis
Culture
For starters, turkeys will be more expensive—and there will be fewer available.
Li Goldstein
Videos
(114)
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Everyone's favorite Brad teaches us how to make the ultimate Thanksgiving inspired fixing: broth!
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes his maple-butter-glazed turkey recipe.
Get the recipe: Maple-Butter-Glazed Turkey
Get the recipe: Maple-Butter-Glazed Turkey
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Today on Bon Appétit, learn how to make Southern-style roast turkey with Executive Chef Marcus Woods of Sylvia’s Restaurant, NYC’s legendary soul food institution. Marcus shares his grandmother Sylvia’s timeless approach to holiday cooking–from dry brining the turkey for deep flavor to preparing a rich Southern gravy using homemade turkey stock and fried chicken oil.
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Get ready for a Thanksgiving game changer. Spatchcocking, or removing the backbone, is the secret to making the best turkey you've ever had–in half the time. Most butchers will do this for you. Cooking for a crowd? Roast two 12-14 pounders, anything larger will take longer. Get the recipe: http://weightloss-tricks.today/recipe/spatchcocked-turkey-with-anise-and-orange%3Cbr%3E%3Cbr%3EGet the Recipe: Spatchcock Turkey With Anise and Orange
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As we may have mentioned once or twice this week, Thanksgiving is all about the turkey. So you really don’t want to screw it up. Here's what you should avoid.
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Former New York Times restaurant critic (and current Senior Editor) Sam Sifton literally wrote the book on Thanksgiving. We enlisted Sifton to show us a Thanksgiving tradition that's becoming the subject of countless YouTube videos--the fried turkey.